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Hearty Cajun Jambalaya with Shrimp, Sausage, and Vegetables Recipe

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3.8 from 9 reviews

This classic Jambalaya recipe combines smoky andouille sausage, tender chicken, fresh vegetables, and succulent shrimp simmered with bold Cajun spices and long-grain rice. Cooked on the stovetop and finished in the oven, this hearty and flavorful one-pot dish is perfect for family dinners and gatherings, delivering an authentic taste of Louisiana comfort food.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings

Ingredients

Meats

  • 1 pound Andouille sausage (or any smoked sausage), sliced
  • 1½ pounds boneless skinless chicken breasts or thighs, chopped into 1-inch cubes
  • 1 pound raw shrimp, thawed, peeled, and deveined

Vegetables

  • 2 medium yellow onions, diced
  • 1 green bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 3 stalks celery, diced
  • 6 cloves garlic, minced
  • 1 cup okra, thinly sliced (or 1 teaspoon file powder), optional
  • Fresh chopped parsley, to garnish
  • Chopped green onion, to garnish

Pantry & Seasonings

  • 3 tablespoons olive oil, divided
  • 3 tablespoons Cajun seasoning, divided (adjust to taste)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • 1 (14 ounce) can diced or crushed tomatoes
  • 2 teaspoons Worcestershire sauce
  • 1½ cups uncooked long-grain white rice, rinsed and drained
  • 2¾ cups low sodium chicken broth
  • 2 tablespoons butter (for cooking shrimp)

Instructions

  1. Preheat oven: Preheat your oven to 350°F (180°C) to prepare for finishing the rice.
  2. Cook sausage: Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add sliced sausage and cook about 1 minute per side until browned. Remove sausage and set aside. If using raw sausage, cook whole first, let rest, then slice.
  3. Season and cook chicken: Toss chicken cubes in salt, pepper, and 1 tablespoon Cajun seasoning. Add 1 tablespoon olive oil to the same pot and cook chicken over medium-high heat, stirring occasionally, for 6-8 minutes or until internal temperature reaches 165°F (75°C). Remove and set aside.
  4. Sauté vegetables: Add remaining 1 tablespoon olive oil to pot and reduce heat to medium-low. Add diced onions, bell peppers, and celery. Cook, stirring frequently, for 8-10 minutes until softened.
  5. Season vegetables: Stir in minced garlic, remaining Cajun seasoning, salt, pepper, cayenne, Italian seasoning, and red pepper flakes. Cook for 1 more minute to release flavors.
  6. Add liquids and rice: Mix in diced or crushed tomatoes, Worcestershire sauce, rinsed rice, and chicken broth. Stir well and bring to a boil.
  7. Cook rice: Immediately reduce heat to low and cover with a tight-fitting lid. Cook on stove for about 25-35 minutes, stirring gently every 7-8 minutes to prevent sticking. Alternatively, transfer covered pot to preheated oven and bake for 25-35 minutes until rice is nearly cooked.
  8. Cook shrimp (optional): While rice cooks, melt butter in a large skillet over medium-high heat. Cook shrimp for 2 minutes on each side until just pink. This step is optional; shrimp can be cooked in the pot with rice.
  9. Combine final ingredients: When rice is almost done, stir in cooked shrimp, sliced okra, chicken, and sausage. Gently mix and continue cooking on low heat, stirring occasionally, for 5-8 minutes until shrimp is fully cooked and flavors meld.
  10. Serve: Remove from heat and garnish with fresh chopped parsley and green onion. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.

Notes

  • Adjust the amount of Cajun seasoning and cayenne pepper to control the heat level to your preference.
  • If you prefer, you can cook the shrimp directly with the rice mixture to simplify the process.
  • Using smoked Andouille sausage adds authentic smoky flavor; however, any smoked sausage works well.
  • Rinsing rice thoroughly helps avoid clumping and ensures fluffier grains.
  • File powder can be used in lieu of okra for thickening and flavor.
  • Stirring occasionally while cooking rice prevents it from sticking and promotes even cooking.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cajun

Find it online: https://dishiary.com/hearty-cajun-jambalaya-with-shrimp-sausage-and-vegetables-recipe/